Something’s bubbling in American kitchens: a resurgence of interest in cultured and fermented foods. Fermentation revivalists share a slow food philosophy, a DIY approach to foodcraft, and a deep interest in the health of the American gut. Today, we explore fermentation culture in food, technology, art and science.
Guests include Sandor Katz, author of The Art of Fermentation; Michael Paterniti, author of The Telling Room: A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese; designer Suzanne Lee on growing fabric via microorganisms; and human microbiome expert Rob Knight. The episode also features a visit to Fermentation Fest right here in Wisconsin and a funny short story by John Scalzi called “When the Yogurt Took Over.”
Check out audio of the full episode (or any of its parts) here. If you’d rather read than listen, you can find Scalzi’s story here at his blog (though the audio version with reader Adam Hirsch is swell).
Late last week, the great Wisconsin Public Radio feature “Wisconsin Life” focused on the wonderful Kickapoo Coffee.
As I’ve mentioned many times before, it’s our house coffee thanks to their commitment to fair trade, sustainable (and usually organic) growing practices, and delicious, impeccably roasted beans. The Kickapoo segment on WPR reminded me once again just how much I love the Kickapoo crew. J and I are going to have to make the trip to Viroqua sometime for one of their monthly public cuppings.
Then, watch the episode of Wisconsin Foodie from Wisconsin Public Television that features Kickapoo.
Wisconsin Life, Wisconsin Public Radio’s wonderful series of occasional features, is celebrating the bounty of the Badger State this month.
On November 4th, Erika Janik introduced us to her favorite apple variety, the Rambo, in this piece.
On November 9th, in my favorite piece of the bunch, UW horticulture professor Irwin Goldwin discussed his work with the humble beet. Their earthy taste that some of us love and others (to put it nicely) don’t? It comes from the compound geosmin, the same thing that makes the scent of rain or freshly turned soil so magical. Mmmm.
Yesterday (November 16th), Brad Laidlaw discussed his favorite locavore food in this entry about freshwater caviar.
All three are really enjoyable stories, and I suspect there will be a few more to come before the month is done. For recipes, streaming audio, and more, check out the Wisconsin Life webpage.